*Chill metal bowls and beaters or whisk attachment for at least 10 minutes in the refrigerator before using.
In the chilled bowl of a stand mixer, or in a large metal bowl with a hand mixer, beat heavy whipping cream for 1-2 minutes, until cream is thick and stiff peaks form when you lift the whisk. With a silicone spatula, scrape whipped cream into a second bowl (preferably a chilled metal bowl) and place in the refrigerator until ready to use.
Clean the first bowl with cold water, dry, and place cold cream cheese into the bowl. Whip the cream cheese on high with the whisk attachment or a hand mixer until creamy, about 30 seconds to 1 minute. Add granulated sugar, salt, vanilla and orange extracts. Beat on high until the mixture is creamy and smooth, and sugar has melted into the cream cheese (taste to test texture); 3-5 minutes.
With a wooden spoon or silicone spatula, stir in citrus zest.
Gently fold whipped cream into the cream cheese mixture. Place the bowl in the refrigerator for at least 30 minutes, or until ready to frost.
To frost the cake, lay two sheets of waxed paper side by side on a cake platter. Gently place one layer of cake centered where the sheets of waxed paper meet. Add about 1/3-1/2 of the frosting to the top of the first layer. Gently place the second layer on top of the first. Frost the top and sides with the remaining frosting. Garnish cake with lemon, lime and orange slices, if desired.
Chill in the refrigerator until ready to use. Store in the fridge for 3-4 days.